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4 Basic But Very Efficient Tricks To Leave The Cake Dough Very Fluffy

by Family Center

4 basic but very efficient tricks to leave the cake dough very fluffy
We all have sweet memories of spending afternoons waiting for our mothers and grandmothers to bake delicious chocolate cakes, carrots, cornmeal and a myriad of other flavors.

There was not (and there is not!) Nothing better than a tall, soft, cuddly cake with the well-aerated dough, is not it?

The problem is that it is not always that our cakes get these characteristics, generating that disappointment and feeling of wasted ingredients.

If you are a beginner in the culinary arts or simply can not hit the cake, you may be missing a small adjustment in the dough preparation process.

So, note these four super-simple tips to apply the next time you make a cake, because the reason your dough does not look cuddly can be something easy to solve. Good luck!

1. Use ingredients at room temperature
In the rush to make the cake, we take the ingredients out of the refrigerator and simply throw the frozen eggs and butter into the batter – it will bake anyway, will not it?

So your cake will really bake anyway, but using very cold ingredients will keep it from cuddling. To get that light and aerated dough, the first tip is to always separate the ingredients in advance and allow them to reach room temperature before you begin the preparation.

2. The sieve is important
It may sound silly, but sifting the dry ingredients like wheat flour, sugar and baking helps to make cake dough softer. This is because, when sifting, we eliminate the moisture that accumulates between the grains and leaves its mass heavy.

In addition, the sifting act allows you to remove any impurity from the ingredients, such as baking soda crystals and lumps of sugar, making your dough more homogeneous.

3. Beat the egg whites
It’s not every recipe that accepts this trick, but in some cakes, you can try adding the yolks and egg whites separately instead of putting the whole egg in the dough.

While the yolks will be added normally, the whites should be beaten in snow before being incorporated into the dough (always delicately). By doing this, you will get a lighter and aerated dough, leaving your cake cuddier.

4. Curiosity killed the cat and withered the cake
We know you’re anxious to find out if your cake is growing, but opening the oven before 30 minutes is an invitation to the culinary disaster and you’re going to end up with a wan cake.

After this time, note if the surface of the dough is golden and if the edges are loosening the shape. Then test the toothpick: if it comes out clean, your cake is baked.

Remember that it is normal for recipes to go wrong the first few times we run them. Make sure that you have chosen a recipe that works, such as family recipes or that have positive comments on the internet, and do not give up on the first pie soles.

Article by Akinbode Toluleke check up Twitter on taakinbode

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